Khan, Muhammad Rehan and Di Giuseppe, Fabio Angelo and Torrieri, Elena and Sadiq, Muhammad Bilal (2021) Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables. [Pubblicazione in rivista scientifica]

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Item Type: Pubblicazione in rivista scientifica
Title: Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables
Khan, Muhammad
Di Giuseppe, Fabio
Sadiq, Muhammad BilalUNSPECIFIED
Autore/i: Muhammad RehanKhan, Fabio Angelo Di Giuseppe, ElenaTorrieri, Muhammad BilalSadiq
Date: December 2021
Number of Pages: 12
Institution: Università degli studi di Napoli Federico II
Istituzioni (extra): Forman Christian College: Lahore, Punjab, PK
Department: Dipartimento di Agraria
Sezione di dipartimento: Scienze e Tecnologie Alimentari
Identification Number: 10.1016/j.fpsl.2021.100752
Official URL:
Journal or Publication Title: Food Packaging and Shelf Life
Nazione dell'editore: India
Publisher: A.A. Wani
Date: December 2021
Volume: 30
Number: 100752
Number of Pages: 12
Uncontrolled Keywords: Active packaging, Natural antioxidants, Edible coating, Antioxidant capacity, Regulatory aspect
Identification Number: 10.1016/j.fpsl.2021.100752
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Access rights: Embargoed access
Date Deposited: 14 Jan 2022 12:39
Last Modified: 14 Jan 2022 12:39
DOI: 10.1016/j.fpsl.2021.100752


Minimally processed F&V while being as fresh as the intact product, are characterized by an accelerated produce decay which affects its nutritional value during shelf-life. In this sense, food processing needs to further evolve in terms of better preservation of nutritional properties. Active packaging technology has shown positive and promising results to maintain safety and sensory properties of minimally processed F&V. This review aims to present the recent research results regarding biopolymeric antioxidant film and coating for preservation of nutritional quality of minimally processed F&V. The mechanism by which nutritional losses (around 5–30 % loss of ascorbic acid and phenolic compounds) occur from oxidation reactions in F&V and natural antioxidant have been discussed. Furthermore, regulatory aspects related to antioxidant packaging have been also reported. Biopolymers based antioxidant film and coating have been vastly used to pack F&V product. Chitosan, gelatin, casein and alginate were found to be more effective as packaging materials (both as coating and as film) to preserve the nutritional and sensory quality of F&V product. Furthermore, plant extracts (green tea and Aloe vera), essential oils (lemon grass), plant oil compounds (eugenol and citral) and phenolics (thymol) as a component of active film or coating systems have shown promising results in preserving the quality of fresh produce. The collected findings will be useful to accurately design an innovative active film or coating for nutritional quality preservation of minimally processed fresh fruits and vegetables.


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